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Reviewed: May 12, 2008

Very tasty! I substituted fresh mushrooms, which is probably why mine came out a bit ... runny, but the flavor was great, and a day later, all the excess juice had been absorbed. Like most good casseroles, this one is even better as a leftover! By the way, I had hoped to use country-stye (boneless) ribs, but when my local grocery had no ribs, I used a very small loin, sliced into cubes.

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HSILCOX

	Cooking Level: Expert Living In: Baltimore, Maryland, USA
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Reviewed: May 11, 2008

i fpund this recipe quote nice, i used the elbow pasta suggestion, would all a little more cheese for my liking, but I will be making it again

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this smallhouse

	Cooking Level: Intermediate Living In: Vancouver, British Columbia, Canada
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Reviewed: May 9, 2008

This recipe was very good, and perfect for my leftover roast pork. I had to make due with what I had, so I used regular canned corn (drained) and added some cream of chicken soup to make up for the creaminess. I added some adobo and red pepper flakes and ommitted the mushrooms and green pepper. I also forgot to add the velvetta until the last 20 minutes and it still turned out great. My husband really enjoyed it, and never suspected that I snuck in whoel grain pasta. that makes it a winner to me! Thank you for this recipe, as I never would have thought to create something like this!

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ONYXPSYCHE


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Reviewed: Feb. 1, 2008

This was exactly what I was looking for and a great way to clear out that fridge. I used some Smithfield smoked chops in this and it was very easy. I even baked it in the same Pyrex bowl I mixed it in. I needed some comfort food and I got it. This sounds like a weird combo but melds nicely and it's different. I did have pimento on hand but you really couldn't taste it. I added some spices of my own like s/p, garlic powder, tony's, but I add these to everything. This is delicious and when mixing it does look like it would be dry but not at all. Give it a try on a snowy day- it's yummy. Thanks for sharing.

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danni

	Cooking Level: Expert Living In: Buffalo Grove, Illinois, USA
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Reviewed: Jan. 2, 2008

Excellent way to use leftover pork. I used shredded sharp cheese and about 1 3/4 cup elbow macaroni, since that is what I had - and no pimento. I wondered if it would be dry, but it wasn't. I will definitely keep this recipe.

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Reviewer:

Chris W

	Cooking Level: Intermediate
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Reviewed: Aug. 18, 2007

I made this recipe almost exactly as written with the exception of the pimentos. I didn't have any on hand. My family LOVED it! My husband complained that this recipe didn't make any leftovers....that was the only complaint. Next time I'll double it!

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Reviewer:

KNDSMITH


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Reviewed: May 15, 2007

This was yummy!!! I followed the recipe without any changes. My family and I will be eating this quite often. Thanks for the great recipe.

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amy

	Home Town: Van Horne, Iowa, USA
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